Spicy & Bold · Bold Flavor

Spicy Korean Fried Chicken

By The Savorient Team

Extra-crispy fried chicken tossed in a sticky, spicy-sweet gochujang glaze.

Spicy Korean Fried Chicken wings glazed in sticky gochujang sauce and sprinkled with sesame seeds
15 minPrep time
40 minCook time
55 minTotal time
4Servings
MediumDifficulty

Ingredients

  • 2 lb chicken wings or drumettes
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Vegetable oil, for frying
  • 1/3 cup gochujang (Korean chili paste)
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp toasted sesame seeds, for serving

Instructions

  1. Pat the chicken dry. Toss with the cornstarch, flour, salt, and pepper until evenly coated.
  2. Heat 2 inches of oil in a deep, heavy pot to 350°F, filling it no more than halfway. Fry the chicken in batches, 8-10 minutes per batch, until golden and cooked through (165°F). Drain on a wire rack and rest 5 minutes.
  3. Raise the oil to 375°F and fry the chicken a second time, in batches, for 2-3 minutes until deeply golden and crackly. This second fry is what gives Korean fried chicken its signature crunch. Drain again on the rack.
  4. Meanwhile, whisk together the gochujang, honey, soy sauce, rice vinegar, garlic, and ginger in a small saucepan. Simmer over low heat for 3-4 minutes until slightly thickened.
  5. Toss the fried chicken in the warm sauce until fully coated.
  6. Sprinkle with sesame seeds and serve immediately.

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